Reviewed: Aug. 19, 2010

I made one chicken and I did add a couple more spices, like paprika and rosemary. I know of no chicken that cooks in a half hour. Maybe my oven is slow, mine was done in almost two hours. That aside, this was a moist and flavorful chicken that my family darn near inhaled. I loved how simple it was and how it really didn't need too much babysitting. This recipe was a winner, as most chickens cooked with citrus in the cavity are.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Jul. 12, 2010

this was good...a little too lemony for my liking...next time I will leave it out!

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Reviewer:

Shoppingbaby

Cooking Level: Intermediate

Home Town: Flagstaff, Arizona, USA

Living In: Plano, Texas, USA

Reviewed: Jun. 12, 2010

Very tasty and moist. Will make it again.

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Reviewer:

Jeepdog

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Cooking Level: Intermediate

Reviewed: Apr. 20, 2010

I used dried thyme instead of fresh, and I know it made a huge difference. Instead of bursting with flavor, the chicken was so mild I used the leftovers in a Mexican dish the next evening. I'll definitely make this again with fresh thyme!

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Reviewer:

Leby

Reviewed: Mar. 22, 2010

I also love seasoning roasted chicken with thyme! It pairs so naturally with chicken. Followed recipe except I used a nearly 6-lb. chicken so I roasted at 375 for close to two hours, and I quartered the lemons that were stuffed into the cavity. Chicken came out moist and flavorful.

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Reviewer:

Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

Reviewed: Nov. 2, 2009

I followed the recipe to a T the first time making it - and it earned a 4 star from me and my roommate. i've since made this about 5 or 6 times, and now I just wing it - nothing is measured - and it always comes out delicious. I took Barb's advice and stuffed the mixture under the skin as well. Delish!

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Reviewer:

BLEUSIE

Cooking Level: Intermediate

Home Town: Newport, Rhode Island, USA

Living In: Providence, Rhode Island, USA

Reviewed: Sep. 10, 2009

This was very good. The reason I am giving it 4 stars is because I altered the recipe a bit. I did stuff the cavity with lemons ( I cut them in quarters), shallots and onion. I did also stuff some thyme twig and all in the cavity. The changes I made were I chopped shallots, onion, and tore off the thyme leaves and stuffed this under the skin with a few lemon slices. Then I olive oiled the outside and added plenty of garlic and onion powder. During baking I basted. Very flavorful and the shallots and onions under the skin cooked so it was soft and sweet to eat. The lemon slices from the skin I didn't eat.

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Reviewer:

Barb

Cooking Level: Intermediate

Reviewed: Jun. 3, 2009

this was PERFECT! I roasted a local, Amish-raised chicken, it was extra succulent.

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Reviewer:

melbaby

Reviewed: May 5, 2009

Great roast chicken recipe. I had an extra half-lemon in my fridge, so I sliced it up and stuffed it under the skin along with the thyme, which infused it with a wonderful lemon taste.

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Reviewer:

memomo

Cooking Level: Intermediate

Home Town: Renton, Washington, USA

Living In: Eugene, Oregon, USA

Reviewed: Apr. 23, 2009

Excellent flavor! My chickens were quite a bit larger than 2.5 lbs (closer to 5 per, I think), so I had to cook them quite a bit longer than instructed, and at a lower temperature so I didn't kill the outside before the inside was ready - probably about 90 minutes at 350. This is also a great recipe for leftover chicken to use in other recipes, as the flavors aren't too strong or distinctive to blend well with other things. Thanks!

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